Tuscan White Bean Soup Recipe
Tuscan cuisine, like other regional Italian cuisines, has its own unique characteristics and culinary traditions that set it apart from other parts of Italy. It's known for its simplicity and focus on high-quality locally sourced ingredients like Tuscan kale which has been a staple in Tuscany cuisine for years. This corner of the world also leans heavily on beans in their meals and because they're known for their wine products, and many recipes include wine.
Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "This hearty soup is a favorite at my house, and like many soups, it just couldn't be any easier. I typically have all of the ingredients on hand so can whip this up at a moment's notice."
We love this soup as a stand-alone for lunch or paired with a fresh salad for dinner. It's a great meal prep recipe because it will last all week in the fridge, so it's ready to go when hunger strikes.
Gather the ingredients for Tuscan white bean soup
To make this recipe start by picking up some Tuscan kale. There are many varieties of kale, but to make this authentic recipe, we're using Tuscan kale, which also goes by lacinato, dino, and black kale. Tuscan kale is a little sweeter and milder than other types of kale and it works so well in this soup.
While in the produce aisle, you'll also need onion, garlic, carrots, celery, lemon, and fresh basil for an optional topping. Then, grab some soup basics like oil for the sauteeing, vegetable broth, Italian seasoning, salt, pepper, and red pepper flakes. Lastly, to finish off the soup, you'll want to get cannellini beans, tomato paste, and white wine. "If you prefer not to use any alcohol in the soup, feel free to substitute more broth, and you can also substitute great northern beans for the cannellini," says Hahn.
Cook the first set of ingredients
Like most soups, you'll want to start by adding the oil to a large soup pot and bring the heat to medium-high. Add in the onion, garlic, carrots, and celery and cook for about 10 minutes, stirring frequently.
It is very common in Italian cuisine to start recipes with a mix of onion, carrots, and celery, which is called a soffritto or mirepoix. This method releases the flavors of the vegetables and makes for a good soup base. After about 10 minutes, add the white wine and continue to cook for 5 more minutes. "Most of the wine will cook off and leave the soup with an infused depth of flavor," Hahn shares.
Add more ingredients, simmer, and blend
Now you can go ahead and add the broth, beans, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. Bring this to a boil, then reduce the heat to low, cover, and cook for 20 minutes. "At this point, the heavenly soup aroma will be filling your kitchen and it won't be long before you are enjoying a big bowl of this delicious soup," Hahn remarks.
After it has been simmering for 20 minutes, ladle out 3 cups of the soup and add it to a blender. Blend until smooth, then add back to the pot. "This will give the soup a nice, thickened base but still leave lots of vegetables and beans intact for a mix of textures," Hahn shares.
Add the final ingredients and serve
You'll be finishing things off by adding in the kale. Strip the leaves from the stems and chop the leaves into bite-size pieces. "We won't be using the stems in the soup, but if you have a juicer and make juices, you can save them in your fridge for that," Hahn explains. Add the lemon juice and simmer for 10 more minutes or until the kale has wilted. Top with fresh basil, if desired, and dish it out into deep bowls with plenty of crusty bread on the side for dipping.
- 1 tablespoon oil for sautéing
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 1 stalk celery, diced
- ⅓ cup white wine
- 4 cups vegetable broth
- 3 (15-ounce) cans cannellini beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- ½ bunch Tuscan kale
- ½ lemon, juiced
- Chopped basil
- Add the oil to a large soup pot and bring the heat to medium.
- Drop in the onion, garlic, carrots, and celery. Cook for 10 minutes stirring frequently.
- Add the white wine and cook for 5 more minutes.
- Add the broth, beans, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil then reduce heat to low and simmer covered for 20 minutes.
- Remove 3 cups of soup and blend in a blender. Add the blended soup back into the pot.
- Strip the kale from the stems and chop.
- Add the chopped kale and lemon juice and simmer for 10 more minutes.
- Serve topped with fresh basil, if desired.